On Saturday, Zack and I went to a cookout at a family friend’s home. Everyone was asked to bring a dish, so I decided to try out this pie. It turned out really well and got completely gobbled up really quickly (which made me very happy!)
It has a dark chocolate brownie crust, peanut butter mousse filling, semi-sweet chocolate ganache topping and chopped Reese’s cups on top of that.
Just a tip if you’re making it, allow yourself plenty of time to do it – it took me 2 1/2 hours to 3 hours to completely make it, because there are several times when the pie has to cool in the refrigerator and the time really adds up.
Here’s the recipe. I actually found it online somewhere.
For the Brownies:
4 oz dark chocolate, chopped
1 stick butter, cut into cubes
1 1/2 tsp. vanilla
3 fingered pinch of salt
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup all purpose flour
For the Peanut Butter Mousse:
3/4 cup creamy peanut butter
4 oz cream cheese, at room temperature
1 tsp vanilla
3 tbsp milk
1/2 cup powdered sugar, sifted
2/3 cup heavy whipping cream, very cold
For the Ganache:
1/3 cup heavy whipping cream
1/4 cup semisweet chocolate chips
10 mini Reese’s Peanut Butter Cups, roughly chopped
Make the brownies:
Preheat oven to 350 degrees. Line the bottom of a round 9″ cake pan with greased parchment paper. Spray the sides of the pan with cooking spray.
Place the chocolate and butter in a microwave safe bowl. Melt completely on 50% power at 30 second intervals, stirring after each. Cool slightly.
Add the eggs to a mixing bowl. Next, add the vanilla, salt, sugar, and brown sugar to the bowl. Whisk thoroughly. Add the chocolate butter mixture and whisk again. Gently fold in the flour to the brownie batter until just combined. Over mixing will result in tough brownies.
Pour the batter into the prepared cake pan. Place in the preheated oven for 20-25 minutes or until a toothpick inserted 3″ from the edge of pan comes out with only a few crumbs. Remove from oven and cool completely on a wire rack – at least one hour.
To remove from pan, carefully slide a knife around the edges to loosen. Place a plate over the brownies then invert the pan. Brownies should easily flip out. Peel off parchment paper.
Make the mousse:
While brownies are baking, make the mousse. Place peanut butter, cream cheese, vanilla, and milk in a large mixing owl. Beat with an electric mixer until smooth and fluffy. Add powdered sugar and beat until smooth. Set aside.
Place whipping cream in a second bowl. Beat until whipped cream holds stiff peaks. Working in 4 batches, gently fold the whipped cream into the peanut butter mixture to form a light, airy mousse. Over working the mousse will cause it to deflate, so use a light hand! Scrap the mousse into a gallon size ZipLoc and place into the refrigerator to cook for one hour.
Assemble the pie:
Carefully place the brownie onto the plate you wish to serve your pie on. Remove mousse from refrigerator. Cut about 1″ off of the corner of the plastic bag. Evenly pipe the mousse over the brownie in large spiraling circles. Use all of the mousse. With a rubber spatula, smooth out top surface of mousse. Place the brownie and mousse into refrigerator to chill at least 30 minutes before finishing.
Make the ganache:
While the brownie and mousse are chilling, make ganache. Place 1/3 cup whipping cream into a small sauce pan over medium-high heat. Bring to a simmer, stirring frequently. Remove from heat and add chocolate. Let chocolate and cream sit about 3 minutes. Whisk until smooth and shiny. Leave at room temperature until ready to finish pie.
Remove pie from refrigerator. Sprinkle chopped Reese’s cups evenly over the top of the pie. Drizzle with ganache. This pie must be served chilled or mousse will deflate. May be stored in the fridge for 3 days. Freezes well and can be eaten straight from freezer.